DAL MAKHNI ( no onion no garlic recipe )







From the heartland of Punjab , Dal makhni a delicious staple from Punjab is easily the most sought after dish in every restaurant serving North Indian delicacies . 
Packed with flavors , robust and wholesome the dal is enriched with proteins,  calcium , fiber , folic acid and vitamins with addition of kidney beans and black whole udad dal  . 

Although it is supposedly a high calorie dish with butter and fresh cream used generously , an occasional  indulgence will not harm I guess. A reduced fat version is also tasty and it acquires a delicious taste with increased cooking on slow simmer . 

The dish is equally delicious without using onions and garlic .
Recipe courtesy ..Sanjeev Kapoor


Total time 40 minutes 

Serves 4 
Level of cooking ... Medium 


Ingredients for Dal Makhni ( no garlic no onions ) 


          3/4 cup whole black udad dal ( sabut udad )            soaked overnight 
      • 3 tbsp red kidney beans ( rajma ) soaked overnight
      • 3 tbsp butter 

        Salt to taste 

           2 slit green chilies 

           2 tsp ginger paste 
           3 tomatoes puréed approx 1 cup 
           1 tsp cumin seeds  
           1 one inch stick cinnamon 
           3 cloves 
           3.green cardamom 
           1 black cardamom 
           1 bay leaf 
            Pinch of nutmeg powder
            1 tsp coriander powder
           1 tsp red chili powder 
           Pinch of turmeric powder 
           1/4 tsp dry ginger powder 
            1/4 cup fresh cream 
           1 tbsp cream for garnish 
           1/2 tsp kasuri methi crushed 
           2-3 tbsp freshly chopped coriander leaves 

      Method

      1 . Wash the soaked rajma and udad dal and add 3 cups of water and pressure cook upto 7 -8 whistles or till well cooked till softened .

      2. Remove dals from pressure cooker and when still hot take a ladle and keep mashing lightly to combine well . 

      3. Now take a pan add butter and when it melts add the cumin seeds, and all whole spices mentioned  and the bay leaf . 

      4. Keeping flame on low sautée till an aroma emanates from butter and spices . Add ginger paste  and green chilies .

      5. Add the tomato purée and mix well with spices and cook till thickened and oil is released from mixture . 

      Add chili powder , turmeric powder , pinch of nutmeg powder and coriander powder.

      Sautée well ,  add the cooked udad dal rajma mix to the mixture in pan , add salt and 1 - 1/2 cups  water as needed . 

      Let this dal and spice mixture cook on a very low flame for few minutes and keep stirring as the mixture tends to get sticky at the base . It is said that Dal Makhni gets its delicious taste from the longer time in slow cooking . 

      When the required thick creamy consistency is reached , add fresh cream . Add the crushed kasuri methi . 

      Garnish with chopped coriander leaves . Add a tsp of butter. 
      Serve with more added fresh cream 

      Dal makhni is utterly finger licking dish that goes well with rotis phulkas naan breads and excellent with plain cooked basmati rice . 




       











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